Lemon-Rhubarb Chicken

Ingredients

• 1  bay leaves 
• 6  chicken breast halves boneless with skin
• 6 tablespoons brandy 
• 0.3 cup butter ()
• 0.5 cup ginger fresh unpeeled sliced
• 1 tablespoon juice of lemon fresh
• 4 cups chicken broth 
• 5 tablespoons olive oil divided
• 4.5 cups rhubarb diced divided
• 2 tablespoons shallots chopped
• 0.8 cup sugar 
• 1  star anise whole

Equipment

• frying pan
• sauce pan
• oven
• sieve
• roasting pan

Directions

1. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
2. Add 2 tablespoons chopped shallots and 2 cups rhubarb; sauté until soft, about 5 minutes. Stir in lemon juice and 1 teaspoon lemon peel. Season with salt and pepper. Cool rhubarb stuffing.
3. Melt butter in heavy large saucepan over low heat.
4. Add 21/2 cups rhubarb, 1/4 cup shallots, and ginger; sauté until soft, about 10 minutes. Increase heat to high.
5. Add sugar and brandy; boil 1 minute.
6. Add broth, star anise, and bay leaf. Simmer over low heat until mixture is reduced to 2 cups, about 1 hour. Strain sauce, discarding solids in strainer. Stir 1/3 cup rhubarb stuffing into sauce. DO AHEAD Stuffing and sauce can be made 2 days ahead. Cover each separately and chill. Rewarm sauce before using.
7. Preheat oven to 425°F. Using fingertips, separate skin from flesh of chicken breasts, forming pocket.
8. Place about 2 tablespoons rhubarb stuffing in pocket.
9. Sprinkle chicken with salt and pepper.
10. Heat 3 tablespoons oil in large skillet over medium-high heat. Working in 2 batches, add chicken breasts, skin side down, to skillet; cook until brown, about 7 minutes.
11. Transfer chicken, skin side down, to roasting pan.
12. Roast chicken 10 minutes; baste with pan juices. Roast until cooked through, about 10 minutes longer.
13. Transfer chicken to platter, sprinkle with 1 teaspoon lemon peel, and serve, passing sauce alongside.